Chef David Marcelli's Lasagna | TasteToronto

Ingredients

• 1 medium onion
• 2 stalks of celery
• 1 small carrot
• 1kg ground beef
• 1 cup white wine
• 1 jar of tomato passata (650ml)
• 1 28 oz can of peeled tomatoes, puréed
• Olive Oil
• 1 litre of milk
• 50g flour
• 80g butter
• Pinch of ground nutmeg
• Pinch of salt
• 8 eggs
• 600g 00 or AP flour
• 200g semolina (you can just use 00 or AP flour here as well)
• Sauce
• Béchamel
• Cooked pasta sheets
• Parmigiano Reggiano
• Mozzarella (optional)
• Butter